Ooni Fyra Pizza Oven Karu 12

My maiden trip to make pizza was my first. I bought all-natural fire starters as well as organic wood pellets at a local hardware. This worked fine. Although the oven reached the correct temperature, it took me 4-6 minutes per pizza to cook. The Ooni brand starter was faster and stronger than the hardwood pellets. This allowed me to cook the same recipe in only 1-2 minutes.

The Ooni Fyra pre-packaged pizza oven is lightweight, so it's easy to take out in the garden.

Fyra 12 is not recommended for cooks who want to make pies for large parties. The Fyra 12 is not recommended for large groups. In fact, the oven was too hot to heat up beyond 500 degrees Fahrenheit after only three or four pies. What did you get? The result? Pizzas that took longer to bake and didn't have the right texture.

The Ooni Fyra looks just like its predecessors, and all new Ooni models. It retains the classic Ooni dome shape, which is a hallmark of Ooni pizza ovens. It has a chimney that is similar to the Ooni Karu or Ooni 3 models.

The Ooni Fyra 12 portable oven pizza oven is lightweight and compact. It can be carried up or down from the roof whenever needed. This is the cheapest model that the company sells. It can be fueled with wood pellets that you put into the hopper at the back. You can't light flames, arrange charcoal or logs or touch a propane tank.

First, take off the chimney cap. Next, remove the chimney cap. Following the guidelines, I used two tablespoons of hardwood pellets to get going. The next step is to add a flame-proof firelighter to your grate. I used Ooni firelighters that we were given.

Cleaning the Ooni Fyra is easy - another selling point. After the oven has cooled, which can take up to an hour, you can remove the grate from the oven and empty the ash. To remove food residue, I wipe down the pizza stone with a dry kitchen towel. You can wipe the exterior with a damp cloth and soapy warm water. That's all there is to it! This takes very little effort.

Overall, pellets have many advantages. They also burn very efficiently as previously mentioned (though this last point can be debated when cooking at high temperatures to make pizzas).

I love the simplicity of using the oven. It's easy to use the wood pellets and fire starter combination. As long as the hopper is full (and not, as I did once, leave it empty for 45 minutes), the oven will produce consistent, high temperatures. Although I was initially nervous about getting the Fyra into the oven, not knowing how to properly maneuver it around, or if I would ruin dinner, the process was very intuitive. All the flavors in your cooking are available to you even if you have never used a live fire.

It all feels like that, and the learning curve can be steep. My theory: It all comes down to that small firebox I mentioned in section 1.

The chimney is detachable and helps circulate air inside the oven. There’s also a second chimney at the backside, which is the pellet hopper. It’s taller, almost double the size of that of Ooni 3’s hopper.

With this done, the following evening we were ready to get cooking! My husband made a big batch of pizza dough and we turned our garden table into a pizza making space. We've regularly made our own pizzas before (although we usually have to cook them in indoors in our main oven), so we know that the best trick is to keep the base nice and thin and not overload the pizza with toppings if you want to get that lovely crispy finish.